Of course we picked a day where the high hit 91 to make this. The recipe is loosely based on one my wife found on Epicurious. She knew she wanted bourbon, molasses and pecan and viola! Since our ham was only around 11 pounds we were able to glaze the ham twice.

Glazed ham with a southern twist

1/4 cup apple cider

1/2 cup bourbon

1 3/4 cups (packed) dark brown sugar

1 cup pecans, toasted, cooled, finely ground

1/2 cup dark molasses

2-3 tablespoons marmalade

zest from one orange

1 whole bone-in 16- to 18-pound ham

Boil cider and bourbon in small saucepan until reduced to about 1/3 cup, around 6 minutes. Combine brown sugar, ground pecans, molasses, marmalade and zest in bowl. Add bourbon mixture and stir. Ours wasn’t a paste, but was a good bit thicker than molasses.

Preheat to 325°F. Line large roasting pan with foil. Trim off skin and all but about a 1/4 inch fat. Place ham, fat side up, in prepared pan. We used a roasting pan with a rack to keep the ham from sticking to the foil. Roast until thermometer at bone registers 130°F to 135°F. This will take about 10 minutes per pound.

Remove ham from oven; increase temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. If you have extra glaze, reglaze about half way through. Let ham rest at least 20 minutes and up to 45 minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

Mmmm! This looks marvelous – and well worth roasting in the 91 degrees for no doubt! I know what I’m using for my next ham glaze! Not to mention it will give me an excuse to use the dark molasses in my cabinet that to-date has only been used to make xmas cookies.😉

Very nice! I am actually looking for a ham recipe to try. I don’t care for the ham that I have tried so far..tastes like I am just eating a slab of bacon (to strong a flavor for me). This certainly sounds like something I would enjoy🙂

I am doing the happy dance right now because I love a great baked country ham. This looks delicious and reminds me of southern dinner with my family. I am keeping this recipe for reference. You put your food in this Rufus.

My stomach literally speaks to your photos. I want to make this for two reasons: 1) because that dark crusty layer is calling my name and 2) because that ham would be really tasty in the green bean bean soup! Great stuff!